Mini chocolate baguettes

One of the snacks from my childhood (and adolescence!) that I remember most fondly was bread with chocolate . A few ounces with a piece of bread made me the happiest girl in the world. That bread tasted heavenly to me and what can I say about the chocolate! With the recipe for these mini chocolate baguettes we will turn this fantastic duo into a single piece, which will delight at home at snack time or for breakfast.

These mini baguettes are inspired by a classic of French baking: "pain au chocolat" or "chocolatine" , a flaky dough similar to that of croissants, which is cut into a rectangle and filled with two bars of dark chocolate . A real marvel, at any time of the day!

In this recipe you will see that the procedure is very simple, since what we will make is a bread dough that we will divide into portions, to shape them into mini baguettes and fill with chocolate. The real challenge of this preparation is waiting for the rolls to cool before sinking your teeth into them and savoring the chocolate.

Will you accompany me to prepare the snack? Let's go with the recipe!

Ingredients

• 5 g baker's yeast
• 250 ml of warm water
• 360 g flour
• 5g salt
• 12 thin bars of dark chocolate (minimum 50% cocoa)*

*You can use chocolate chips or, if you can't find thin bars, cut two or three chocolate bars lengthwise.

Preparation

1. In a bowl , put the yeast with the warm water and mix lightly. Let stand for 5 minutes.
2. Next, add the flour and salt and mix with a spatula until you have a ball of dough.
3. Cover the bowl with a cloth and let the dough ferment for 1 hour and 15 minutes in the oven. Place a saucepan filled with hot water in the bottom of the oven.
4. Remove the dough from the oven and sprinkle a little flour on a work surface. Divide the dough into 6 equal parts and spread them out.
5. Heat the oven to 240°C.
6. Form the mini baguettes: give each part a slightly elongated and flat shape and place the 2 chocolate bars in each of them. Roll them into a bar shape.
7. Place the rolls on the perforated baguette tray and sprinkle a little flour on top. Make two cuts in each mini baguette with a utility knife or a very sharp knife.
8. Bake the rolls for 30 minutes at 240°C, placing a baking tray with water on the bottom of the oven during baking.
9. After the time has passed, take the mini chocolate baguettes out of the oven and let them cool before taking your first bite.

Grades

• If you want a version of "pain au chocolat" that is sweeter and closer to brioche, you can find the recipe for Vienna Baguettes with chocolate chips on the blog.
• As I indicate in the ingredients, if you can't find the thin chocolate bars you can cut two or three bars lengthwise or chop the ounces and place them in the mini baguettes.